Tangerine juice adds an intriguing note to the velvety sauce. Look for the largest possible tangerines to make squeezing easier.
Recipe information
Yield
Makes 8 servings
Ingredients
1 1/4 cups fresh tangerine juice
3 tablespoons pure maple syrup
2 tablespoons (1/4 stick) butter
1 teaspoon fresh lemon juice
1/2 teaspoon grated tangerine peel
2 1/2 pounds large carrots (about 12), peeled, cut on diagonal into 1/2-inch-thick ovals (about 6 cups)
Pinch of cayenne pepper
1/2 large tangerine, seeded
Chopped fresh parsley
Preparation
Step 1
Combine first 5 ingredients in heavy large skillet over medium-high heat. Boil until sauce thickens and coats spoon thickly and is reduced to 2/3 cup, whisking occasionally, about 8 minutes.
Step 2
Steam carrots until just crisp-tender, about 7 minutes. Mix carrots and cayenne pepper into sauce. (Can be made 1 day ahead. Cover and chill.)
Step 3
Simmer carrots in sauce over medium heat until heated through and sauce reduces to thick glaze, stirring occasionally, about 5 minutes. Season with salt and pepper. Transfer to bowl. Squeeze juice from tangerine half over. Sprinkle with chopped parsley.
